Recipes (5)

INGREDIENTS
1 gallon spiced apple cider 1 gallon apple juice 1 1/2 cup granulated sugar 1 1/2 cup light brown sugar 8 whole cinnamon sticks 1 bottle (750 ml size) 190 proof grain alcohol (Everclear)
PREPARATIONS:
1. Combine all ingredients in a large stock pot, except for the alcohol, and bring to a boil.
2. Remove the mixture from heat and let cool to room temperature. Once the mixture is completely cool, add in the alcohol.
3. Transfer to sanitized mason jars (1 quarts). I also divide up the cinnamon sticks so that each jar has 1 or 2.
4. The apple pie "shine" is ready for consumption, though it's better if you let it mellow for a couple of weeks. It can be served heated or chilled. Remember to drink this with caution, it's very potent! For the amount of alcohol in this, you really can't taste how strong it is, but it's very smooth.
5. I usually double the recipe to give me 12 quarts. I also vacuum seal the jars to keep it fresh.
** Great bartering item**

When you have excess eggs, making powdered eggs is a great way to put that surplus to use!When you have excess eggs, making powdered eggs is a great way to put that surplus to use!
You'll want to dehydrate scrambled eggs (scramble only on a nonstick pan and add NO butter or other nonstick item as it'll make your eggs go rancid in storage).
Dehydrate for 12 hours at 140 degrees. Vacuum seal to keep fresh (I put my jars in the freezer).
The shells can go back to your chickens for the calcium intake; they love 'em!
Recipe courtesy of Patricia Hall!

4 cups honeysuckle flowers
4 cups boiling water
1/4 c. lemon juice
4 cups sugar
1 package liquid pectin
To make an infusion, prepare the flowers by removing the tiny green tip at the base of each blossom. Careful, don't pull out the stamen or you will lose your nectar.
Next, bring 4 cups of water to a boil in a large saucepan, turn the heat off, then add the honeysuckle blossoms, covering the pan after blooms are placed in water. Allow them to steep for at least 45 minutes, stirring occasionally. (I let mine steep in a jar for 2 days to really infuse the water).
Strain the flowers from the liquid. Measure two cups of the infusion into a saucepan.
Add lemon juice and sugar and turn heat to medium high, stirring constantly. Bring the infusion to a hard boil that won’t stir down. (220 degrees)
Add the pectin and boil for two minutes. Reduce heat if necessary to avoid boiling over – the mixture will rise quite a bit when it’s boiling so it’s best to use an over-sized pan.
Ladle jelly into hot, sterilized jars, and screw on canning lids. Place jars in boiling water of a water-bath canner for 5 minutes. Remove jars and place on a towel, allow to cool for 24 hours. After 24 hours test the lids to make sure the jars are properly sealed.

Cube cut cattail roots and put in aluminum foil. Slice onion and separate rings, add to foil.Cut up bacon slices and add to foil. Salt and pepper to tast. Mix the ingredients together and secure the contents in foil. Set the foilie over the fire or on the edge of the coals and cook until the cattail roots are tender.

I started out with some fresh venison tallow and rendered it down and pulled the solid fried fat out leaving the rendered fat. I started out with some fresh venison tallow and rendered it down and pulled the solid fried fat out leaving the rendered fat.

Chunk cut two tenderloin and add to the pan to brown while slicing the oyster mushrooms, add them to the pan as soon as they are prepared and fry for about five minutes then add the plantations and cook for maybe another minute.